Description
A flavorful Cajun rice dish featuring tender long-grain white rice cooked with aromatic vegetables and spices in a rich chicken broth, perfect as a side or main course with a Southern flair.
Ingredients
Units
Scale
Vegetables
- 1/3 cup unsalted butter
- 1/2 red bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 1/2 yellow onion, diced
Liquids and Spices
- 3 1/4 cups low-sodium chicken broth
- 1 1/4 teaspoon Kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 1 teaspoon ground paprika
- 1/4 teaspoon black pepper
- 1 bay leaf
Grain
- 1 1/2 cups long-grain white rice
Instructions
- Melt the butter: Add the butter to a medium-sized saucepan over medium-high heat. Wait until melted, making sure it doesn’t burn.
- Sauté vegetables: Add the diced peppers and onion to the melted butter. Stir and cook for 5-7 minutes until the vegetables are softened and fragrant.
- Add liquids and spices: Pour in the chicken broth, then add the salt, garlic powder, thyme, paprika, pepper, and bay leaf. Stir to combine and bring to a boil.
- Add rice: Stir in the rice, then cover the saucepan with a lid. Reduce heat to a simmer to prevent boiling over.
- Simmer: Cook uncovered on low heat for 20-25 minutes until rice is tender and liquid is absorbed.
- Rest: Turn off the heat and let the rice rest covered for 10 minutes to allow flavors to meld.
- Fluff and serve: Remove the bay leaf, fluff the rice with a fork, and serve hot, garnished with additional herbs if desired.
Notes
- Adjust the seasoning according to taste, adding more salt or spices as desired.
- For a smoky flavor, substitute regular paprika with smoked paprika.
- This dish can be customized with additional protein like sausage or shrimp.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
